NY Climate Week: Australian Beef Makes a Pledge
By Jessica Weiss
September 29, 2019
September 29, 2019
Starting off New York Climate Week with a press dinner hosted by True Aussie Beef and Lamb. Journalists gathered at Root & Bone on September 23, 2019 and were served a delicious three course dinner prepared by top chef couple, Chef Janine Booth and Chef Jeff Mcinnis. The items we sampled are not on the Root & Bone menu, they were served for the sole purpose of educating attendees on the Australian Beef Industry.
Leading sustainability experts spoke between courses about animal agriculture and climate. We learned that the Australian beef industry has made a pledge to become carbon neutral by the year 2030! The panel included Pip Band from the Sustainability Manager at Meat and Livestock Australia, Martha Kauffman from the World Wildlife Fund, and Chef Janine Booth and Chef Jeff Mcinnis. They led a lively discussion on how we can care for our planet and still eat meat.
The event started with bar bites and cocktails. Aussie Grassfed Beef Jerky was paired with crudité and pimento cheese. Aussie beef is known for being soft and tender, which is why we fell in love with the beef jerky.
Leading sustainability experts spoke between courses about animal agriculture and climate. We learned that the Australian beef industry has made a pledge to become carbon neutral by the year 2030! The panel included Pip Band from the Sustainability Manager at Meat and Livestock Australia, Martha Kauffman from the World Wildlife Fund, and Chef Janine Booth and Chef Jeff Mcinnis. They led a lively discussion on how we can care for our planet and still eat meat.
The event started with bar bites and cocktails. Aussie Grassfed Beef Jerky was paired with crudité and pimento cheese. Aussie beef is known for being soft and tender, which is why we fell in love with the beef jerky.
Aussie Grassfed Beef Jerky
We were also served Sliced Rare Aussie Grass Fed Filet Mignon.
Sliced Rare Aussie Grassfed Filet Mignon
The first course was the Grassfed Beef Carpaccio which was paired with a Sauvignon Blanc. The intense flavors of the black fermented garlic added another layer to the superb dish.
Aussie Grassfed Beef Carpaccio
The second course was the Signature Grassfed Short Rib Meatloaf which was paired with a Nebbiolo. While a meatloaf with whipped potatoes and tomatoes jam sounds like an ordinary meal, this was anything but. The meatloaf was flawlessly put together both in presentation and taste.
Braised Aussie Grassfed Short Rib Meatloaf
The third course was Black Truffle Crusted Aussie Lamb which was paired with a Shiraz. The rack of lamb was of the utmost quality and was so fine and smooth a steak knife wasn’t needed to cut through the meat. Every wine we tried was from Australia and enhanced the overall experience.
Black Truffle Crusted Rack of Lamb
Even though we were completely stuffed, we couldn't pass up the Key Lime Pavlova. This dessert is delicate and hard to make but was crafted to utter perfection.
Key Lime Pavlova
We left with the knowledge of the Australian beef industry, new scrumptious recipes, and an extremely full stomach. For more information on Aussie Beef and Lamb and their commitment to sustainability and climate. Visit trueaussiebeefandlamb.com for more information.